cinnamon swirl banana bread

This cinnamon swirl banana bread is so easy to make and SO delicious and moist! With a ribbon of cinnamon sugar swirled throughout and a crisp cinnamon sugar streusel on top, it’s a fun version of a classic banana bread. This banana bread is gluten free and refined sugar free, too!

Gluten-free cinnamon swirl banana bread

Please tell me your banana bread cravings hit strong when the weather starts to cool off, because SAME. I’ve baked and consumed a lot of banana bread in my life and this cinnamon sugar/coffee cake version is right up there with the greatest that i’ve had – It’s incredible! Naturally gluten, dairy, and refined sugar-free but just as delicious as classic banana bread!

Love banana recipes!? Try my high protein banana bread, banana nut scones, banana iced coffee, or my banana caramel bars!

Why you’ll love this cinnamon swirl banana bread

• Ease – Made in one bowl, this cinnamon swirl banana bread couldn’t be easier!
• Taste & texture – Super moist and fluffy!
• Dietary friendly – made with almond flour, this banana bread is naturally gluten-free as well as dairy and refined sugar-free.

watch me make cinnamon swirl banana bread

How to ripen bananas quickly for banana bread

If the banana bread craving hits and you need ripe bananas STAT but yours aren’t quite ready, this is a quick trick you can use to speed up that process!

To ripen them for baking, preheat the oven to 250F and place the bananas on a baking sheet lined with parchment paper, peels and all. Bake for 15-20 minutes or until the bananas are completely brown/borderline black.

How to make the best cinnamon swirl banana bread

Ingredients

• Almond flour: The only 1:1 sub for almond flour in this recipe is cashew flour. I specifically chose almond flour as it creates the softest, moistest, fluffiest bread!
• Oat flour: Homemade oat flour or store-bought will work. You can also use gluten free flour!
• Bananas: Not a fan of banana? Swap in pure canned pumpkin (not pumpkin pie filling).
• Pantry staples: Vanilla extract, cinnamon, baking soda, baking powder
• Oats: We use these in the streusel topping, however i’ll leave an oat-free option in the recipe card!
• Pecans: Chopped pecans add an amazing crunch to the streusel topping
• Egg: Two eggs are used in this recipe. I have used a flax egg for a vegan option. I prefer the texture of the bread with a real egg, but the flax egg worked! 1 flax egg = 1 tbsp flax mixed with 2.5 tbsp water. Mix well and let it sit 5-10 minutes to thicken. Then use in the recipe.
• Coconut sugar or monk fruit: For a low sugar banana bread, you can use monk fruit. Golden monk fruit is a great option as it tastes like brown sugar/coconut sugar.

Steps

• Blend the batter: In a blender or food processor, add all of the banana bread ingredients. Blend until smooth.
• Mix together the cinnamon sugar: in a small bowl, mix together the coconut sugar and cinnamon.
• Pour half of the batter into the pan, spreading it out. Then sprinkle over the cinnamon sugar. Carefully pour the remaining batter over top, spreading it out.
• Mix together the streusel topping. Then sprinkle it over top.
• Bake!

How to store banana bread

I promise this won’t last long! We always fight over the last piece! However, if you want to make it ahead of time, it’s best stored unsliced in an air-tight container on the counter at room temp for 3 days. You can store it in the fridge for 1 week.

Recipe tips

• Make sure your bananas are SUPER spotty! The browner the better. This will create the best flavored/textured banana bread.
• Let it rest: Banana bread keeps cooking for a little while after it comes out of the oven. A toothpick inserted in the center should come out with moist crumbs.
• Bananas: The riper the banana, the sweeter the bread will be!

banana bread FAQ’s

• What is the best pan to bake banana bread? A true 9×5 loaf pan works best. Many loaf pans measure to about 4.5 x 8.5″ which doesn’t seem like much of a difference, but a more narrow pan makes it hard for the loaf to bake all the way through to the center. A light colored aluminum pan is best, as well!

More recipes to try!

• Blender banana coffee cake muffins
• Wholesome starbucks pumpkin cream cheese muffins
• Healthy pecan twix bars
• Mini paleo cinnamon rolls
• 4 ingredient single serve pumpkin pie
• Healthy pumpkin s’mores bars

Cinnamon Swirl Banana Bread

This cinnamon swirl banana bread is so easy to make and SO delicious and moist! With a ribbon of cinnamon sugar swirled throughout and a crisp cinnamon sugar streusel on top, it’s a fun version of a classic banana bread. This banana bread is gluten free and refined sugar free, too!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

30 minutes mins

Total Time 40 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 10

Ingredients

  

Banana bread

• 1 cup almond flour
• 1/2 cup + 1 tbsp oat flour
• 1 cup mashed banana *from super spotty/ripe bananas
• 2 eggs
• 3 tbsp maple syrup or honey
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1 tsp vanilla extract
• pinch sea salt

Cinnamon sugar swirl

• 5 tbsp coconut sugar
• 1 tbsp cinnamon

Streusel topping

• 1/4 cup coconut oil melted
• 1/3 cup coconut sugar
• 1 tsp cinnamon
• 1/2 cup oats
• 1/3 cup finely chopped pecans *or other nut

Glaze

• 1 cup Monkfruit powdered sugar *I like Lakanto
• 2-3 tbsp milk of choice, as needed

Instructions

 

Banana bread

• Preheat oven to 350F.
• In a small bowl, mix together the cinnamon sugar (You can also just sprinkle it over out of a measuring cup to save dishes). In another small bowl, mix together the streusel topping.
• Add all of the banana bread ingredients to a food processor or blender, blending until well combined. Don't over-blend.
• Line a standard loaf pan with parchment paper. Pour half of the batter into the pan. Then, sprinkle the cinnamon mixture over top, making sure to sprinkle it all over evenly. Pour the remaining batter over top, spreading it out carefully.
• Sprinkle the streusel topping over top, spreading it out. Bake the loaf for 22-28 minutes (i've noticed ovens vary! Check on it at 22). It should feel pretty firm in the center and a toothpick inserted will come out clean. If it's not done, simpyl cook it a few minutes longer. Let the loaf cool completely before removing from the pan.

Glaze

• Add the powdered monkfruit sweetener to a bowl. Add two tablespoon of milk and mix well. Then add another tbsp at a time until you reach a glaze consistency.
• Drizzle the glaze over the loaf. Cut into slices and enjoy!

Notes

If you want to make it ahead of time, it’s best stored unsliced in an air-tight container on the counter at room temp for 3 days. You can store it in the fridge for 1 week.

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